Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

handful flat-leaf parsley, chopped

Method

Cook the rice and boil the eggs in the same pan for 8-9 mins. Meanwhile, heat oil in a non-stick frying pan and soften the onion and chilli for 5 mins. Add all the spices and fry for 1-2 mins more.

Drain the rice and stir into the spicy onion with a splash of water and the tofu. Season well, then heat through gently for a few mins until piping hot. Peel and quarter the boiled eggs. Stir the spring onions and parsley into the rice, divide between 2 bowls and top with the eggs.

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Comments, questions and tips

Very easy and quick recipe. I used a few prawns and squid rings instead of mackerel/tofu and added some mushrooms and an orange pepper to the onion. I also used a bit less risce (120g for 2 people) which was plenty. Will definitely make again. So quick and easy, and can make from things I generally have in the freezer/cupboard anyway.

cherblm

30th Mar, 2011

4.05

Added grated carrot and peas, and doubled the ingredients for pot luck at a friends house - really good veggie dish!

rosycheeks

5th Feb, 2011

4.05

This was a super, simple recipe, ideal for a weeknight with half for lunch cold the next day. I used brown basmati rice for extra nuttiness, which worked well, but does take 23 minutes to cook.
I haven't been able to find black or brown mustard seeds, but found it nice without it.
I added frozen peas at the last minute for extra veg and colour, wouldn't do it without them.
Will make this over and over again.

emmagotz

30th Jun, 2010

2.05

Didn't have any mustard seeds, so used cumin seeds instead. Think I will use less curry powder next time as a little too spicy for me. BUt still a tasty easy veggie option.

denise

29th Oct, 2009

5.05

Absolutely delicious. I would definitely make this again. I'm the only vegetarian in my family so I froze the other portion. Freezes really well and tastes just as good when reheated.

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